Authentic German Bratkartoffeln (Pan-Fried Potatoes) Recipe

What is Bratkartoffeln?

Bratkartoffeln, or German fried potatoes, is a delicious potato dish from Germany. It’s often eaten as a side dish with schnitzel, sausages, or even on its own with a fried egg on top. Delicious!

These pan fried crispy potatoes are topped with sautéed onions and bits of crispy and tasty bacon (also known as speck).

This classic dish represents the heartiness and warmth of German home cooking. Let’s get cooking!

Key Ingredients & Substitutions for Bratkartoffeln

Waxy Potatoes: Use red bliss, Yukon Gold, or any German variety such as Linda or Nicola for the best texture. These hold their shape well when pan-fried.

Bacon (Speck): Adds a smoky depth to the dish. If you don’t have speck, regular bacon or pancetta works well.

Onion: Sweet onions are preferred, but yellow or white onions work too. The onions caramelize slightly, adding sweetness to contrast the crispy potatoes.

Butter and Oil: A mix of butter and oil is ideal for frying; it adds flavor and prevents burning. Olive oil or vegetable oil can be used if preferred.

Chives: Fresh chives add a nice pop of color and mild oniony flavor. You can also use parsley as a garnish.

Equipment You’ll Need

• Large Pot: For parboiling the potatoes.
• Frying Pan (Cast Iron or Non-stick): To achieve crispy potatoes with even browning.
• Slotted Spoon: For removing the potatoes from the water.
• Spatula: For flipping and stirring the potatoes.

Step-by-Step Instructions for Perfect Bratkartoffeln

Step 1: Prepare the Potatoes

1. Parboil the Potatoes: In a large pot, add water and a pinch of salt. Bring it to a boil, then add 4 medium waxy potatoes (peeled or unpeeled as desired). Cook for 10-15 minutes until they are just tender but not fully cooked.
2. Cool and Slice: Drain the potatoes and allow them to cool for at least 1 hour. Once cooled, slice them into ¼-inch thick rounds.

Step 2: Prepare the Bacon and Onions

3. Cook the Bacon: In a large frying pan over medium heat, add 2 tbsp of oil and cook 4 slices of diced bacon until crispy. Remove the bacon from the pan, leaving the fat behind.
4. Sauté the Onions: Add 1 diced onion to the same pan with the bacon fat. Sauté until translucent, then remove and set aside with the bacon.

Step 3: Fry the Potatoes

5. Add Butter and Oil: Add 1 tbsp butter and 1 tbsp oil to the pan, heating over medium-high until hot.
6. Fry the Potatoes: Place the sliced potatoes in a single layer in the pan. Cook for 3-5 minutes on each side until golden brown and crispy. Flip carefully to avoid breaking the slices.
7. Combine Ingredients: Once all potatoes are fried, add the cooked bacon and onions back to the pan. Toss gently to combine and heat through.

Step 4: Garnish and Serve

8. Garnish: Sprinkle with fresh chives and season with salt and pepper to taste.
9. Serve: Serve warm as a side dish with your favorite German main dishes or topped with a fried egg for breakfast.

Expert Tips for the Best Bratkartoffeln

Parboil and Cool the Potatoes: Parboiling and cooling the potatoes ensures they hold up during frying and become extra crispy.

Don’t Overcrowd the Pan: Fry in batches if necessary to avoid overcrowding, which helps achieve a crispy texture.

Use a Heavy Pan: A cast-iron skillet or non-stick pan provides even heat and helps the potatoes crisp up nicely.

Serving Suggestions

Bratkartoffeln pairs well with traditional German dishes such as schnitzel, bratwurst, or sauerbraten.

Serve with a dollop of sour cream or a sprinkle of fresh herbs for added flavor. It’s also delicious topped with a fried egg for a simple yet hearty meal.

Make-Ahead and Storage

• Make-Ahead: You can parboil and slice the potatoes up to a day in advance. Store them in the refrigerator until ready to fry.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan over medium heat to restore the crispy texture, adding a little oil if necessary.

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Frequently Asked Questions (FAQ)